Chicken with Spinach

Ingredients

• 2 medium onions, chopped
• One 2-inch piece fresh ginger, peeled and chopped
• 6 garlic cloves, chopped
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 4 chicken legs, separated into drumsticks and thighs
• 5 tablespoons olive oil
• Salt and black pepper
• Two 2-inch cinnamon sticks
• 8 whole cardamom pods
• 10 ounces fresh spinach leaves, chopped

Directions

1. Put the onions, ginger, garlic, paprika, and cayenne pepper in a food processor. Pulse until everything is cut very small, but stop before it becomes a smooth paste. If there’s no food processor in your kitchen, finely chop the onions, ginger, and garlic by hand, then stir them together in a bowl with the paprika and cayenne.
2. Sprinkle the chicken pieces with salt and pepper on both sides. Warm the olive oil in a large, heavy-bottomed sauté pan or a large Dutch oven over medium-high heat until it shimmers. Drop in the cinnamon and cardamom, and let them sputter briefly for a few seconds. Arrange as many chicken pieces as you can fit comfortably in 1 layer. Let them brown for 3 to 4 minutes, turn them over, and brown the second side for another 3 to 4 minutes. Transfer the chicken to a large plate, keeping the whole spices in the pan. If any chicken remains, brown it the same way.
3. Turn the heat down to medium and spoon in the food processor mixture. Cook it, stirring frequently, until most of its moisture is gone, 4 to 5 minutes. Add the spinach and ½ teaspoon salt. Continue cooking, stirring now and then, until the spinach has wilted, 4 to 5 minutes.
4. Put all the chicken pieces back into the saucepan or Dutch oven. Add ½ teaspoon salt and ½ cup water, then raise the heat to high. When the liquid reaches a boil, lower the heat, cover the pan, and keep it at a very gentle simmer until the chicken is cooked through, about 25 minutes. Give everything an occasional stir as it cooks.
5. Serve the chicken pieces with the spinach and some white rice.